Healthy Almond Granola Bars

Healthy Almond Granola Bars | The Blonde Buckeye

The first week returning to work after the holiday is so hard! I feel like this was the longest week ever. I wish I was one of those people that gets restless on a vacation, and then just kills it the first week back. Mmm nope. But the vacation is always worth it, isn’t it (…that was not a question).

Healthy Almond Granola Bars | The Blonde Buckeye

I do however, feel inspired to get in the spirit of eating healthier for the new year. So I made a healthy, but super delicious snack; Healthy Almond Granola Bars. I just can’t do healthy snacks that don’t taste good! Life is too short.

I don’t really enjoy a crispy granola bar, so these are chewy and soft, but stay together well because of the dates. They don’t take long to make and use just 5 ingredients (plus sea salt). For me, I had most of these ingredients already in my pantry/ refrigerator.

Healthy Almond Granola Bars | The Blonde BuckeyeHealthy Almond Granola Bars | The Blonde BuckeyeHealthy Almond Granola Bars | The Blonde Buckeye

Almond Granola Bars
Makes 10 bars
  • 1 cup Raw Almonds
  • 1½ cups Rolled Oats
  • 1 cup Packed Dates
  • ¼ cup Honey
  • ⅓ cup Creamy Almond Butter
  • Sea Salt (to taste)
  1. Preheat oven to 350 degrees. Cover a large, rimmed baking sheet with tin foil. Add the almonds and the oats, and spread them out evenly. Bake them for about 15 minutes, or until lightly golden brown and toasted.
  2. While the almonds and oats are toasting, place the dates into the bowl of a food processor. Process dates for about 1 minutes or so, until the dates form a 'dough' (they basically roll into one giant ball).
  3. Combine almonds, oats and dates into a large mixing bowl and set aside.
  4. Add honey and almond butter into a microwave-safe bowl and mix well. Microwave at about 75% power for 30 seconds at a time, mixing in between segments. Continue heating until mixture is smooth and pourable consistency.
  5. Pour honey/ almond butter mixture over oat mixture. Sprinkle with a little sea salt (or regular table salt). Stir up mixture, being sure to break up dates as much as possible.
  6. Spray an 8" x 8" dish with nonstick spray (and/ or line the bottom and sides with parchment paper, letting a few inches hang over each side).
  7. Transfer mixture to prepared dish and press down firmly, trying to make the top as flat as possible, and releasing any holes/ air pockets (a firm, large metal spatula works well). Sprinkle the top with a little more sea salt, if desired.
  8. Cover and refrigerate for at least one hour, up to overnight. Either cut into 10 even-sized bars inside the pan, or remove it and cut them on a cutting board.
* Store bars in an airtight container either at room temperature or in the refrigerator, for about a week.



  1. I love this recipe and I’ve made many variations of these, some with shredded coconut, I’ve also added other dried fruits, like chopped apricots or cranberries.

    I’ve found that if I toast the oats and almonds and then directly pour the almond butter and honey into the hot toasted ingredients, then I don’t need to microwave anything because the heat from the ingredients is enough to warm everything so it incorporates. It makes this recipe so easy to make and I make these about once a week!


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